BLT Pasta Salad – GF & Low FODMAP

• Cook and chop ½ pound of bacon
• Cut cherry tomatoes and toss in garlic infused olive oil (use low FODMAP certified if necessary), dried oregano and sea salt
• Make quinoa pasta according to package (I prefer the fusilli or elbows but I only had shells on hand)
• Toss cooked noodles, tomatoes and bacon into a bowl of arugula
• Top with grated Parmesan cheese and balsamic vinegar

Cheers and God Bless!